If you recall, a few weeks ago on a Thoughtful Thursday post, I said I was starting a Southern Plate-Picture Perfect Cooking Project a la the Julia/Julie Project. Well, here is my first official entry!
This is Southern semi-homemade at its finest, combining a yummy chocolate cake with a rich milky caramel sauce topped with crushed candy bars and whipped topping. What’s not to like about all of that? If all of Southern Plate’s recipes turn out this good, this project is going to be fun!
The only little, teeny-tiny change I made was to the cake mix. The original recipe called for a devil’s food cake mix and all I had was a milk chocolate so I just used that instead. You can use either one you like.
1 box chocolate cake mix
1 jar caramel ice cream topping
1 can sweetened condensed milk
1 container frozen whipped topping, thawed
6 fun-size Butterfinger candy bars
Prepare the cake according to package directions in a 13×9” baking dish. A few minutes before the cake is done, combine the caramel ice cream topping and sweetened condensed milk.
As soon as the cake comes out of the oven, poke holes in it with a big fork. Go crazy and put as many holes are you want. Pour the sauce over the cake and allow it to set at room temperature for about 45 minutes. Notice how all of that good sauce soaks right in.
Chill in the fridge for several hours or overnight like I did. Crush the candy bars with a rolling pin. Sprinkle about 2/3 of the crumbs over the cake and top with the whipped topping. Sprinkle the remaining crumbs over the topping and enjoy!